I could make a batch of chicken bone broth a week and it still would t be enough for my household. I had been using freezer bags but was loosing one or two bags full a month when thawing them out in the fridge.

The last two batches I made I froze in Ball jars with plastic lids. What a game changer. Getting the soup into the jars was not as messy as trying to get it in the freezer bags. The one going to remember is you do need to make sure they are room temp before putting them in the freezer. Both batches have worked great!

This is a great time to make sure all the old condiments and things you may never finish make room for all the yummy holiday food.

Here is a peek inside my fridge. I try to be on top of old condiments and leftovers, but the physical cleaning of the shelves and drawers I try to do one at a time over a week. Mostly because my fridge is never empty. So mine is more “clean out your fridge week”.

Thanksgiving is approaching quickly and it’s time to start thinking about your menu, ok it’s actually past time. My family is not really too into the whole Turkey course and I am the only one who seems to enjoy stuffing, but it just isn’t Thanksgiving without them.

My planning usually starts on a post-it. I make a short list and definitely not the final menu I will serve that day. Starting with just the basics and then reflecting on 1. my schedule for the week before, 2. wether or not we will be having guests, 3. what help I will have with cooking. Help me to see what other dishes to add.

I am trying to get my kids more involved in the preparation of the food. They both enjoy cooking and have started to be really helpful when preparing big meals.

Have you started your Thanksgiving menu planning yet? Here is an article with an extensive timeline for Thanksgiving to help you get started. Turkey Day Timeline